「PREP」Cut the kabocha into bite-sized cubes, then peel and finely chop the ginger. Mix the seasoning ingredients in a bowl.
Stir-fry the ginger and minced meat in a frying pan over medium heat. When the colour changes, add the kabocha, dashi and seasoning ingredients. The liquid should almost cover the ingredients.
Bring to a boil and remove the scum.
Cover with a lid or otoshibuta (drop lid - the one in the picture is our improvised version!) and cook for another 7-10 minutes, or until the liquid has reduced by half or two thirds. If the liquid reduces before the kabocha has softened, add water as required.
Course: Side Dish
Keyword: bento, kabocha, minced meat
Kabocha soboroni https://www.oishi-washoku-recipes.com/kabocha-soboroni May 9, 2015